You can also make explosive whole wheat bread

Liquid honey whole wheat toast!! The strong wheat aroma, combined with the sweet smell of honey, the more you chew, the more fragrant it is, and it is especially delicious to eat empty. Lock in this recipe and you too can make explosive whole wheat bread.

Ingredients

Liquidtype:

Wholewheatflour 160 g

Water 160 g

Yeast 2 g

Dough:

Highglutenflour 390 g

Honey 60 g

Wholeegg 50 g

Water 170 g

Salt 6.5 g

Yeast 4 g

Butter 45 g

Cooking Instructions

Make the liquid seed (Polish seed) one night in advance, put the water in the liquid seed material into a large container, add yeast, stir well, then add whole wheat flour and stir well, mix until there is no obvious dry powder, cover with plastic wrap and ferment for 2 hours at room temperature, and then put it in the refrigerator overnight to refrigerate.
Ferment to a moist state with a lot of bubbles on the surface, as shown in the picture above, tear a lot of bubble nets, fermentation mainly depends on the state, there is no specific time, if you find that it is not enough when you want to do it in the morning, you can take it out at room temperature and continue to send it for a while.
The main dough material is removed from the butter, the rest of the ingredients are put into the kitchen machine barrel, and the finished liquid is added together, now the weather is not very hot, I don't have salt and yeast to put back, and in the summer, salt and yeast can be put back, which can better control the temperature of the dough.
Knead until the expansion stage is reached, then add the butter and knead to the complete stage. Toast will have high requirements for glove film, and the kneading dough must be kneaded well, including the temperature of the dough, the gluten, or whether it will affect the finished product and the length of the toast. Whole wheat should not only pursue thinness, but should have a glove film with tension that is not easy to break, and pay attention to the balance between ductility and elasticity. If you can't wear a thin and elastic glove film, then it's okay to have a little thicker, don't overdo it.
The beaten dough is roughly rounded and placed in a fermentation box, and the basic dough is made in an environment of about 25~28 degrees.
When making this toast, it was raining in Guangdong, the temperature was not high, I put it in the fermentation box, set it at 26 degrees, the humidity was 75%, the time was about 40 ~ 45 minutes, the time is for reference only, pay attention to the state of the dough.
When it is about 1.5 times larger, the fermentation is completed if the finger dips the flour and pokes the hole without retracting or collapsing, and the fermentation is completed if there is a little bit of extremely slow retraction at the bottom in hot weather.
Once the dough is ready, vent the dough and gently pat it to remove large bubbles. Divide into 4 portions, roll round and cover with plastic wrap and relax for 20 minutes.
Take a loose dough and roll it out into flakes with a rolling pin. Then turn it gently so that the smooth side is facing down.
Roll up from top to bottom.
After rolling, put the 250g toast box mold face down.
Start the second shot, I put it in the fermentation box to ferment, the temperature is 35 degrees, the humidity is 80%, there is no fermentation box friends can also use the oven for the second shot, the oven has no humidity can be adjusted can put a bowl of warm water to maintain humidity.
When it is about 9 minutes full, the dough is full of gas, and the surface of the dough will rebound slowly when you press lightly.
The surface of the dough can be thinly brushed with a layer of egg wash, and the egg wash can take a little egg yolk and add a little water.
Bake in a well-preheated oven, 4 boxes of 250g non-low sugar toast, 170 on top and 220 on low heat, and bake for 36 minutes. If you are satisfied with the coloring, you can cover the tin foil.

The time and temperature are for reference only, please adjust according to the actual situation of the respective oven.
The explosiveness is super strong, and the picture is too healing!
The baking is complete!
After being out of the oven, it is demolded to the cooling rack for cooling, and when it cools to a little residual temperature, it is bagged and sealed for storage.
The strong aroma of raw wheat and the aroma of honey make it particularly delicious to eat.